Easy Bean And Corn Soup

2 cups canned or boiled corn
2 cups cold baked beans
1/4 small onion
3 cups boiling milk OR water
1/2 cup cream

Cold boiled or stewed corn and cold baked beans form the basis of this soup. Take one pint of each, rub through a colander.

Add the onion and three cups of boiling water or milk, and boil for ten minutes.

Turn through the colander a second time to remove the onion and any lumps or skins which may remain.

Season with salt and a half cup of cream. If preferred, the onion may be omitted.

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